This Weeks Share Includes..
Japanese Eggplant- Typically longer and more slender than than the eggplant you may be used to, Japanese eggplant is even more versatile because it has a much thinner skin (no need to be peel) and is practically seedless. There are many ways to cook it — grilling, sautéing or baking it in thin slices are a few of the most convenient and popular. Try this VERY SIMPLE Garlic Roasted Japanese Eggplant Recipe from Real Healthy Recipes.com
Scallion- These beautiful tall, light green onion shoots are pleasing to the eyes as well as the taste buds. Their mild onion flavor is the perfect addition to any salad (egg salad, is my personal favorite) or dice them up and use as a garnish, their little green spirals dress up any dish.
Tri Colored Potatoes- This is a mixture of three different varieties of Potato: Red Pontiac– An all-purpose potato with light red skin and a very sweet, white flesh, Kennebec– An excellent all-purpose potato & Purple Majesty– A violet-toned, sweet and buttery smaller potato. The combination of the three different colored varieties add a unique pizzazz to potato salads and mixed vegetable dishes.
Sungold Cherry Tomatoes- These exceptionally sweet, yellow-orange colored cherry tomatoes have an intense fruity flavor. They are the perfect size for snacking but have the versatility to be used in cooked dishes as well as adding a tasty and colorful element to salads.
Purple Carrots- A purple carrot might look odd by today’s standards, but it’s actually a lot closer to what nature intended. Most cultivated carrots were purple until a few hundred years ago, when orange mutants began to catch the fancy of European diners. Wild, purple-skinned carrots can still be found in parts of central Asia, and these ancient relatives hold the genes a breeder needs to return a garden-variety carrot to its original hue.-GROW, Wisconsin’s College of Ag and Life Sciences Magazine. Read More:
How to Make a Carrot Purple– How to get the colors of the rainbow and beta-carotene all in one.
Braising Mix- What exactly is Braising Mix? Mustards, chards and kales, are commonly enjoyed at their earlier, younger, more tender stages however, they are just as good in more mature stages of growth when cooked lightly i.e Braised. A mixture collard greens and curly kale, braising is a cooking method when vegetables are covered with a liquid and slowly simmered until tender. This is an easy way to prepare greens and compliment any meal.
Elderberries- Clinical studies have proven that elderberry not only boosts the immune system but also shortens the length of time we suffer from a cold or flu. Try our Simple
Elderberry Tonic Syrup –a recipe from a past blog. This syrup is a tasty and healthy substitution for the traditional maple syrup- try it on your pancakes and waffles. In the summer months the syrup is best enjoined in : sparkling water, wine or prosecco, as well as in home made juices and smoothies. In the winter months warm up with a Hot Toddy (Whisky+Lemon+Honey ) with a little dash of some Elderberry syrup, sure to take away all your aches and pains.
Watermelon- In a time where seedless watermelons are the most desired, our red seeded variety trumps the competition. Trust me, i am kind of a watermelon connoisseur, but seriously we ALL are, who doesn’t love a good watermelon? Yesterday on our delivery route up to Jacksonville i watched my coworker Matthew, who weighs a buck fifty soaking wet, devour an entire 10 pound watermelon with just a spoon. Scooping out the sweet flesh and spitting the seeds into a jar in the cup holder, he finished the entire melon in less than 20 minutes. I’m sure, given the opportunity you would do the same, especially after tasting our OUTSTANDING Watermelon. We stand behind our Melons! Seriously, if you are not satisfied with the quality or taste of your melon, please let us know and we will replace it for you.